Cashew Chicken
15 min
6 SERVINGS
INGREDIENTS
- 500g Sadia 1-by-1 Chicken Fillet, cut into bite-sized pieces
- 1 tbs baking soda
- 3 tbsp oyster sauce
- 1 tsp dark soya sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 6 tbsp water
- 2 tbsp vegetable oil
- 1 clove garlic, minced
- 1/2 onion, dinely diced
- 2 carrots, cut to bite-sized pieces
- 5 slices ginger. julienned
- Spring onions, cut in 2 inch sections
- 75g cashew nuts
METHOD
- Combine chicken and baking soda in a large bowl, toss to coat evenly then set aside for 10 minutes
- Rinse chicken thoroughly in a colander and pat dry with a paper towel
- Mix all sauce ingredients in a small bowl
- Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
- Turn heat up to high. Add ginger, garlic and onion and cook for 30 seconds, then add carrots.
- Add sauce with a little bit of water, and simmer for about 5 minutes
- Add chicken. Cook for 1 minute until the outside changes from pink to white
- Add cashews and spring onions, stir-frying for another 2 minutes. Serve hot with steamed white rice.
One by One Chicken Fillet
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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